Italian Prosciutto Cups Recipes

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PROSCIUTTO CUPS



Prosciutto Cups image

This is a cute finger food for a party. I buy the proscuitto that's prepackaged in the fancy cheese section of the supermarket. From there I just trim each of the thin slices to fit in the mini muffin tin. Don't be tempted to add salt to the ricotta mixture; the proscuitto is salty enough to carry over. Enjoy!

Provided by DreamoBway

Categories     Pork

Time 35m

Yield 12 serving(s)

Number Of Ingredients 4

3 garlic cloves, minced
1 cup frozen chopped spinach, thawed and drained
1/2 lb prosciutto, thinly sliced
1 cup ricotta cheese

Steps:

  • Preheat oven to 350.
  • In a medium bowl, mix the garlic, spinach, and ricotta until well blended. Set aside.
  • Place strips of prociutto into a mini muffin tin so that they line the bottom but there is also some meat hanging out over the sides to look like a flower.
  • Fill each cup with about 1 1/2 TBS of cheese mixture or enough so the cup is full and rounded on the top. The filling should look like the center of the flower.
  • Bake 10-15 minutes, until the prosciutto is browned and stiff to the touch. The cups should be able to retain their shape after they are removed from the tin. Serve warm, not hot.

Nutrition Facts : Calories 40.6, Fat 2.7, SaturatedFat 1.7, Cholesterol 10.5, Sodium 27, Carbohydrate 1.4, Fiber 0.4, Sugar 0.1, Protein 2.8

ITALIAN PROSCIUTTO CUPS



Italian Prosciutto cups image

Make and share this Italian Prosciutto cups recipe from Food.com.

Provided by Poppy

Categories     European

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 (10 ounce) package frozen chopped spinach
8 ounces ricotta cheese
1/2 cup grated parmesan cheese
1 cup chopped mushroom (fresh or canned)
2 tablespoons minced onions
1/4 teaspoon oregano
1/4 teaspoon salt
1 egg, slightly beaten
12 slices prosciutto or 12 slices bacon, thin

Steps:

  • Cook spinach; drain well.
  • In medium bowl, combine spinach, Parmesan, mushrooms, onions, oregano, salt and egg.
  • Spray miniature muffin tins with Pam.
  • Cut prosciutto into quarters.
  • Press 1/4 slice into muffin tin, pressing against bottom and sides.
  • Spoon cheese mixture into cup about 2/3 full.
  • Bake 20-25 minutes in preheated 375 degree oven.
  • Remove.
  • Can be frozen.

PERCIATELLI WITH TOMATO AND PROSCIUTTO SAUCE



Perciatelli with Tomato and Prosciutto Sauce image

This version of a classic Italian pasta dish is prepared with prosciutto, as was often done in Italian-American restaurants. For a more traditional version, substitute 6 ounces of guanciale (cured pork-cheek bacon) or regular bacon cut into 1/4-inch strips for the prosciutto. Cook the guanciale or bacon in the skillet with the olive oil before adding the onion. Cook until lightly browned but still soft, about 4 minutes for the guanciale or 2 minutes for the bacon. Then add the onion and continue with the recipe as below.

Yield makes 6 servings

Number Of Ingredients 9

Salt
One 35-ounce can whole Italian plum tomatoes (preferably San Marzano)
1 pound perciatelli pasta
1/3 cup extra-virgin olive oil
1 large yellow onion, cut into 1/2-inch slices (about 1 1/2 cups)
2 bay leaves
4 ounces imported Italian prosciutto, sliced 1/8 inch thick and cut crosswise into 1/2-inch strips
1/2 teaspoon crushed hot red pepper
1 cup grated mild Pecorino Romano cheese

Steps:

  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
  • Drain the tomatoes and reserve the juice. Cut the tomatoes in quarters lengthwise and scrape out the seeds and cores. Stir the perciatelli into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 12 minutes.
  • Meanwhile, in a large, heavy skillet, heat 3 tablespoons of the olive oil over medium heat. Add the onion and bay leaves and cook until the onion is wilted but still crunchy, about 4 minutes. Add the prosciutto and stir 2 minutes. Add the tomatoes, about 1 cup of the reserved liquid, and the crushed red pepper. Bring to a boil, lower the heat so the sauce is at a lively simmer, and cook until the pasta is done.
  • Reserve about 1 cup of the pasta-cooking liquid, then drain the pasta and return it to the pot. Add half the sauce and the remaining olive oil. Stir until the sauce is bubbling and the pasta is coated. If necessary, add as much of the reserved pasta-cooking liquid as needed to make enough sauce to coat the pasta lightly but evenly. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a heated platter or serving bowls and top with the remaining sauce.

PROSCIUTTO CUPS



Prosciutto Cups image

This is one of my favorite appetizers I make on the holidays when it's my turn to cook. It's very tasty if you like prosciutto, garlic, spinach, and ricotta cheese. Adjust the measurements to suit your preferences. Please enjoy.

Provided by Frankie Feathers

Categories     Pork Appetizers

Time 30m

Yield 12

Number Of Ingredients 4

3 cloves garlic, minced
1 cup frozen chopped spinach, thawed and squeezed dry
½ pound thinly sliced prosciutto
1 cup ricotta cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together the garlic, spinach and ricotta cheese until well blended. Set aside. Place strips of prosciutto into mini muffin cups so that they line the bottom, but there is some meat hanging out over the sides, and it kind of looks like a flower. Fill each cup with about 1 1/2 tablespoons of the cheese mixture, or so the cup is full and rounded on the top. The filling should look like the center of the flower.
  • Bake for 10 to 15 minutes, until the prosciutto is browned and stiff to the touch. The cups should be able to retain their shape after removing from the pan. Serve warm, but not hot.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 0.8 g, Cholesterol 16.6 mg, Fat 6.1 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 375.5 mg, Sugar 0.1 g

PROSCIUTTO EGG CUPS



Prosciutto Egg Cups image

Use a standard muffin pan to make easy egg cups, like a quiche. These are easy to make and you can change the ingredients to whatever you like. Make them ahead and freeze or refrigerate and reheat in the microwave. This can easily be doubled.

Provided by Barb

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 50m

Yield 6

Number Of Ingredients 8

1 onion, thinly sliced
1 tablespoon brown sugar
2 drops white wine vinegar
cooking spray
4 egg whites
2 eggs
¼ cup shredded Gouda cheese
1 slice thick-cut prosciutto, cubed

Steps:

  • Cook and stir onion, brown sugar, and vinegar in a skillet over medium heat until onion is golden, about 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 6-muffin tin with cooking spray.
  • Whisk egg whites and eggs in a large measuring cup.
  • Fill each muffin cup halfway with egg mixture. Scatter onion, Gouda cheese, and prosciutto cubes on top. Cover with remaining egg mixture, leaving 1/4-inch space at the top for eggs to rise.
  • Bake in the preheated oven until golden brown on top, about 20 minutes.

Nutrition Facts : Calories 85.3 calories, Carbohydrate 6.2 g, Cholesterol 69.8 mg, Fat 3.9 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 1.7 g, Sodium 149.8 mg, Sugar 4.2 g

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